NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1.5 cup Asparagus

1.5 cup Brussels sprouts

0.75 tbsp Olive oil

2 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and toss them on the baking sheet with 0.25 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the Brussels sprouts for 10 minutes, then add the asparagus to the same tray, drizzling with another 0.25 tbsp of olive oil.

• 4

  Continue roasting all vegetables for an additional 12 minutes until the asparagus is crisp-tender and the sprouts are lightly charred.

• 5

  Season the sirloin steak generously on both sides with the remaining sea salt and black pepper.

• 6

  Heat the final 0.25 tbsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Sear the steak for 3-4 minutes per side for medium-rare, adding the minced garlic and fresh rosemary to the pan during the last 2 minutes of cooking to baste the meat.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.

• 9

  Plate the sliced steak alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice over everything.